What is a good way to tenderize boneless skinless chicken breast?

Question

I tend to find it dry and chewy. It is good for you and I would like to find a way to like it.

Answer 1

You are cooking it much too long if you are finding it dry and chewy.

The easiest way is to slice it into thin strips, and fast fry it (just until done, when poking with a fork and no BLOOD runs out--no more than about 5 minutes), then throw in some prepared vegetables and steam for a couple of minutes. Then serve it over white rice.

Tasty and good for you.

Answer 2

I honestly think you are cooking it too long. A good chicken breast will always be tender. Those that have answered about frying vs. baking or boiling are correct. It is easy to dry out a chicken breast if you fry it too long. Since health is a concern, consider baking the chicken, but don't over cook it.

A good way to keep a chicken breast juicy when baking, (even if it goes a bit too long), is too stuff it with something. Try vegetables or mushrooms that would compliment the taste, or my personal favorite some good ole stove top stuffing. You can always throw away the stuffing if you are super concerned about the health factor (it's high in sodium), but it will leave a good taste in the chicken, and keep it juicy while cooking.

Answer 3

Just place the boneless skinless chicken breast between two sheets of waxed paper and use a meat tenderizer on it or hit it with a wooden mallet until it is tender...

Answer 4

Place chicken breast between a layer of saran wrap on top and bottom. Use a meat mallot and beat. It will double in size and become thinner. This will allow for the chicken to cook quickly while retaining much of its flavor and moisture.

After tenderizing trying placing in a egg bath then season lightly and coat with bread crumbs. Heat a little olive oil in skillet and fry until golden.

Or season w/ Montreal seasoning mix and place on indoor grill.

Answer 5

This tastes great by itself or you can make sandwiches,salads,wraps etc.This recipe is for 4 half breasts. Heat oven to 400 degrees. On top of the stove melt 2 tablespoons of butter or margerine. In a bowl or deep plate combine 1 cup bread crumbs, 1/2 cup parmesian cheese,1/4 t. each salt and pepper, 1t each dried basil and oregano.Mix. Dredge the breasts thru the melted butter first then thru bread crumb mixture till well coated. Bake for 20-25 minutes. You can add what ever seasoning you like, you dont have to use only these. I made mexican flavored ones before. Hope you try them. They are low fat and stay juicey and full of flavor!

Answer 6

If you are buying quality chicken it should be moist and tender without having to tenderize it. Maybe you are overcooking it?? Try switching brands if that is not the case. I do know there are some yummy marinates you can buy in a bottle. I think the best brand is Knorr Southwest Chipotle, it adds lots of flavor.

Answer 7

Place chicken breast in a zip lock bag with Italian dressing and remove as much air as possible ( I stick a straw in the edge of the bag and such the air out, be careful to not suck up any of the marinade) let stand for an hour at least and your chicken should be very moist...Good luck and God Bless...

Answer 8

Place into bowl, pour over 2 cups buttermilk and 1 teaspoon kosher salt. Let marinate in fridge for 4 to 8 hours.

Answer 9

Tenderize? I didn't think breast were tough.
Don't cook as long then after you remove from heat, let it rest. Don't pierce it in anyway, let the juices stay inside. Then eat...no more dry chicken

Answer 10

If it's dry & chewy, you have overcooked it.
Cook JUST til juice becomes clear.
I made some the other day that were marinated in plain old fat-free Ranch salad dressing--they were really moist & flavorful!